Old Spaghetti Factory's Spaghetti with Burnt Butter
How can simple taste so good? This is a great make-ahead - brown the butter and store in the refrigerator. Then enjoy your company with ease."Terrific dish..profoundly simple to make, yet incredibly delicious! We served it with a green salad and garlic bread for a great dinner that was ready in a snap! " - sgrishka
Yield: 4 Servings Ready in 30 minutes
45 people trying soon
Old Spaghetti Factory's Spaghetti with Burnt Butter Preparation
Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until al dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.
Credits for this recipe: www.cdkitchen.com
If mizithra is not available, check online. I have located it at Whole Foods. You can substitute a blend of ricotta salata and romano as an alternative.
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